Asian Chicken Salad

15m
Prep Time
10m
Cook Time
25m
Ready In

Recipe: #12678

June 01, 2014



"From Eating Well Magazine. I could very easily eat this every day. Make Ahead Tip: Cover and refrigerate the dressing for up to 2 days."

Original is 7 servings
  • FOR THE DRESSING
  • FOR THE SALAD

Nutritional

  • Serving Size: 1 (203.2 g)
  • Calories 180.5
  • Total Fat - 11.4 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 39.7 mg
  • Sodium - 829.1 mg
  • Total Carbohydrate - 15.1 g
  • Dietary Fiber - 3.3 g
  • Sugars - 8 g
  • Protein - 6.6 g
  • Calcium - 117 mg
  • Iron - 2.4 mg
  • Vitamin C - 59.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

FOR THE DRESSING: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth; cook until reduced slightly, 3 to 4 minutes. Let cool.

Step 2

FOR THE SALAD: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.

Step 3

Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.

Tips


No special items needed.

0 Reviews

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